A Sample Of The Bistro |
| Charcoal grilled radicchio | pickled kohlrabi | kale | lemon gel | balsamic reduction | Blue Earth XV olive oil |
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| The Bistro Brut (Hawkes Bay) |
| Butternut squash cake | Brussels sprouts leaves | local exotic mushrooms | pickled persimmon chutney |
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| Dr Loosen Riesling (Mosel Velley | Germany) |
| Calamari cooked sous vide | handmade lemon gnocchi | fried capers | gremolata | champagne velouté |
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| Terrace Edge Pinot Gris (Waipara | North Canterbury) |
| Green apple sorbet | lacto fermented pear gel | ginger | candy walnut |
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| Noble & Sunday loose tisane | Ginger & Limoncello (Canterbury) |
| Grilled Scotch fillet of Greenstone Creek beef | mushroom velouté | local chestnuts | braised fennel | toasted Grana Padano |
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| Three Finger Jack Zinfandel (California | USA) |
| Glazed pecan brownie | white & dark chocolate quenelle | mandarin |
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| Clearview Sea Red (Hawkes Bay) |
| 6 courses 95 | wine pairing 50 |
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| *Please let us know of any dietary requirements* |
